Title: D'Lish Deviled Eggs
Author: Kathy Casey
Publisher: Andrews McMeel Publishing
Release date: February, 2013
I got this book: from the publisher for review through NetGalley
From Goodreads:
Deviled eggs are not just for summer picnics, now you can enjoy America's beloved appetizer year round with Kathy Casey’s 50 fabulous recipes.Deviled eggs are always a party favorite, and the first thing to fly off the table. D’Lish Deviled Eggs both pays homage to the classic deviled egg and dishes up creative, modern takes on tradition. And this isn’t just a recipe book; its pages are packed full with everything from how to make superb hard-cooked eggs every time, to filling and garnishing picture-perfect stuffed eggs. Chock-full of fab tips, from the history of deviled eggs to collecting vintage plateware, this book will definitely “egg you on” to head to the kitchen and get crackin’! A classy little guide to a classy little dish, D’Lish Deviled Eggs will open up a whole new world of ways to jazz up these one-bite wonders!
Personal opinion:
I just love deviled eggs and finding a whole book on the subject certainly sparked my interest! I never thought there could be so much said on eggs. From how to cook the perfect eggs, to the differences between eggs, it can all be found here. The book also has beautiful pictures with each eggs recipe. The book isn't vegetarian, but certainly there are enough recipes that vegetarians can make. Of course a book about eggs is not suitable for vegans. The recipes are original and I certainly have a few recipes on my to try list from this book. For example the Green Goddess eggs with avocado and the California Roll eggs. The eggs I tried were the Boursin and garlic with herb salad deviled eggs, which I will share below. I thought it was a really fun book, and a nice addition to a cookbook collection.
Purchase links: The Book Depository
Challenges: Foodies Reading Challenge, E-book challenge
Other reviews: Beth Fish Reads, Bermuda Onion's Weblog, Cindy's Love of Books,
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)
Okay, so on to the recipe!
Boursin & Garlic Deviled Eggs with Herb Salad: (makes 24)
- 12 hard boiled eggs
- 1 package boursin herb & garlic cheese
- 2 tbsp mayonnaise
- 1/2 tsp fresh garlic
- a pinch of salt
- a selection of fresh herbs. I used chives, basil and parsley. Italian herbs is also an option.
Half the eggs lengthwise and transfer the yolks into a mixing bowl. Set the egg halves on a plate, cover and put in the fridge. I found this really helps with filing them later, such a nifty tip! Mash the yolks with a fork, add cheese, mayonnaise, salt and garlic and stir until smooth. I also added some of the chopped fresh herbs at this point.
Spoon the mixture into a pastry bag with a plain or large star tip. I used the star. Pipe the egg halves with the mixture and sprinkle some herbs on top.
The post is part of Weekend Cooking, hosted by Beth Fish Reads. Check out the rest of the participants. I am sure a lot of other Easter related things will be shared!
Nice review. I was so surprised by how much I liked this book.
ReplyDeleteFancy, a whole book on stuffing eggs! They look so much fancier than the curried eggs we do. Happy Easter
ReplyDeleteThat picture looks so yummy!! I love deviled eggs but I'm a bit of a purist. I don't like anything other than mayonnaise, mustard, and a bit of paprika (and salt and pepper to taste). I'm hoping that the Easter bunny will leave some for brunch tomorrow. ;)
ReplyDeleteI actually made these a few weeks ago, Trish, when I had friends over. They were gone the same day ;)
DeleteMy whole family loves deviled eggs, but I've only ever made the basic kind. I may have to branch out.
ReplyDeleteoh, those green goddess eggs have my attention...
ReplyDeleteYes! I thought that was the most tasty looking recipe as well. I will surely make those too.
DeleteVery pretty! I never thought of using a pastry bag, but I love how beautifully yours turned out.
ReplyDeleteJoy's Book Blog
Oh these look fancy. Great for gatherings. *snatches one through the screen*
ReplyDeleteHi Uniflame,
ReplyDeleteThanks for choosing to visit Fiction Books this weekend. I love 'meeting' new people, so your visits will always be welcome and your comments always appreciated.
Now a confession ... I of course am aware that March 21st celebrates the Spring Equinox, however I needed to check out 'Ostara', which I hadn't come across before. Thanks so much for intorducing me to another new word in my reading / blogging experience, I have just spent a very profitable 10 minutes or so, getting acquainted with 'Ostara'.
I have to say that devilled eggs are not something which you would typically see on most UK restaurant menus and are not something that I would prepare at home, as neither of us eat a lot of mayonnaise based dishes. Personally, I am more likely to eat them than hubbie is, although I would probably prefer the most common way of preparing them over here ... as 'curried eggs'
Interesting that there is enough information about the humble devilled egg to fill an entire book, but it is not a book that I shall be rushing out to buy, even though I enjoyed your post.
Yvonne
A whole book dedicated to those deviled eggs?! How fun!
ReplyDeleteI almost made simple deviled eggs today but I ran out of time so we just sliced and ate hard boiled eggs with dinner tonight. Yum. I like 'em any way you can make 'em!